Ingredients
17 total- 2 tbsp of light olive oil
- 1 large onion, finely chopped
- 1 tsp of coriander seeds
- 2 garlic cloves, crushed or grated
- 3 cm of piece of ginger, grated
- 1 red chilli, deseeded and finely chopped
- 2 tsp of garam masala
- 2 tsp of ground turmeric
- 300 ml of chicken stock
- 1 tin of chopped tomatoes
- 1 tin of chickpeas, drained and rinsed
- 600 g of chicken breasts, cut into chunks
- 150 g of baby spinach
- 75 g of unsalted butter
- 1 tbsp of creme fraiche (optional)
- 6 large sheets of filo pastry
- 0.5 tsp of black onion seeds
Method
7 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large pan over a medium-high heat. Cook the onions for 6-8 mins until soft. Add the coriander seeds, until they start to pop, then add the garlic, ginger and chilli. Cook for a few mins, stirring, until they smell fragrant.
Step 2
Add the garam masala, 1tsp of turmeric and a splash of stock and cook for a few minutes. Stir in the chopped tomatoes, chickpeas and remaining stock; season well and leave to bubble away for 5 mins.
Step 3
Stir in the chicken pieces, then cover and cook gently for about 4-5 mins, or until just cooked through. Uncover, scatter over the spinach; cover and turn off the heat. Leave for 10 mins before stirring into the mixture.
Step 4
Meanwhile, put the butter and remaining 1tsp of turmeric into a small pan with a pinch of salt and gently heat until melted.
Step 5
Add the crème fraîche to the pie mixture (if using); season to taste. Transfer to a pie dish (approx. 28 x 23 x 5cm).
Step 6
To avoid staining your worktop, lay a sheet of filo on a large chopping board or baking mat; brush generously with the turmeric butter. Scrunch it up and place over the pie filling. Repeat with the remaining sheets. Scatter over the onion seeds.
Step 7
Bake for 20-25 mins until crisp, golden and bubbling at the edges. Serve with cumin-roasted carrots or rice, if you like.